Oyster or Clam Pudding with Rice

Ingredients

• 50 clams
• 1 pt. white wine
• 1 tsp. of salt
• % lb. of rice
• 1 pt. bouillon
• % lb. of butter
• 1 tbsp. of lemon juice
• 3 tbsps. of flour
• 3 yolks of egg
• % pt. cream or milk
• % .tbsp. of Parmesan cheese
• 2 tbsps. chopped champignons

Method

1. 1

   Clean the clams in cold water.

2. 2

   Put white wine and salt in a dish, add clams, and shake over heat until they open.

3. 3

   Remove the insides and discard shells.

4. 4

   Use clam liquor for dressing.

5. 5

   Heat butter, stir in flour, add cream, clam liquor, and champignons, boil while stirring.

6. 6

   Stir in egg yolks and set aside.

7. 7

   Cook rice with bouillon to a thick mush.

8. 8

   In a buttered baking dish, layer rice and clams, pour gravy on top, sprinkle cheese, add hot butter, and bake for 30 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 72. The excerpt below is the record exactly as published.

OYSTER OR CLAM PUDDING WITH RICE. Quantity for 6 Persons. 50 clams 1 pt. white wine 1 tsp. of salt For the Rice. % lb. of rice 1 pt. bouillon For the Gravy. % lb. of butter 1 tbsp. of lemon juice 3 tbsps. of flour 3 yolks of egg % pt. cream or milk % .tbsp. of Parmesan cheese 2 tbsps. chopped champignons

Cook this with the app: pantry check, scaling, and the assistant.